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  • Writer's picturebianca

Beetroot Soup - Ukrainian Borscht

Beetroot soup is a delicious, hearty meal that is also very healthy. It is very easy and quick to make. With a lot of vegetables and a stock of your choice it is an amazing starter to any dinner. It also has this wonderful rich burgundy colour I just love. I usually serve it with sour cream and dill on top but it can also be served with boiled potatoes or some bread.


2 small onions

20g of butter

4 medium beetroots

1 parsnip

3 carrots

a small piece of celeriac

2l of stock - vegetable or chicken

1 clove of garlic

200g of butter beans (cooked or drained from can)

1 big tablespoon of tomato concentrate or 2 peeled tomatoes

3 bay leaves

4 allspice



To serve:

sour cream



  1. Prepare a deep pan. Add butter and melt on medium heat. Add chopped onions and cook until they become soft.

  2. In the meantime grate on a coarse side the rest of vegetables.

  3. Add grated vegetables to the onion and fry on medium heat for about 5 minutes.

  4. Add stock, bay leaves, allspice, salt and pepper and stir well. Cover with lid and cook for around 20 minutes - until vegetables are soft.

  5. Add garlic, butter beans and tomato concentrate and stir. If you wish to add potatoes you can do it now - add them raw cut in small cubes. Cover with lid and cook for another 10 minutes - or until the potatoes are ready.

  6. Serve with a tablespoon of sour cream and some dill on top.


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